Oysters & Apple Mignonette

Oysters & Apple Mignonette

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes

Ingredients

12 oysters, shucked
½ shallot, finely diced
¼ apple, finely diced
2 tsp finely diced parsley
1 tsp finely diced tarragon
⅓ cup red wine vinegar
Pinch of black pepper
Crushed ice
Lemon wedges

Method

In a bowl, combine the shallot, apple, parsley, tarragon, red wine vinegar, and black pepper. Mix well and pour into a ramekin.

Arrange the oysters on a bed of crushed ice on a serving plate. Place the ramekin with the mignonette onto the ice.

Serve with lemon wedges on the side.

More like this

Chilli Mussel Pasta

Chilli Mussel Pasta

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 pack San Remo Thin Spaghetti
1 shallot, diced
2 garlic cloves, sliced
2 bird’s eye chillies, sliced
1 tbs tomato paste
1 cup white wine
1 pack mussels
2 tbs butter
½ bunch parsley, chopped
1 lemon, juiced
2 tbs butter-toasted breadcrumbs

Method

Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions.

In a large frying pan, heat a drizzle of oil over medium heat and cook the shallot until softened. Stir in the garlic, chillies, and tomato paste, cooking until fragrant. Pour in the white wine and add the mussels, then cover with a lid and shake the pan occasionally until the mussels open.

Using tongs, transfer the cooked pasta directly into the frying pan, tossing to coat it in the sauce. Stir through the mussels. Remove from the heat, add the butter, and toss to combine, creating a rich sauce. Stir through the parsley and season to taste.

Finish with a squeeze of lemon and serve, garnished with toasted breadcrumbs and extra parsley.

More like this

Prawn, Cucumber and Coriander Cold Noodles

Prawn, Cucumber and Coriander Cold Noodles

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

12 XL cooked Coles prawns, peeled and cut in half
1 pack vermicelli noodles, cooked following the package instructions, then chilled

Dressing

3 tbsp Ayam fish sauce
Juice of 2 limes
1 tbsp brown sugar
3 tbsp Squeaky Gate extra virgin olive oil
1 bird's eye chili, seeds removed
1 garlic clove
1 bunch coriander, stems used, leaves picked and saved for the salad

Salad

1 large cucumber, seeds removed and sliced thinly
1 large carrot, julienned

Method

In a small mixing bowl, whisk together the dressing ingredients with 2 tablespoons of cold water.

In a large bowl, combine the prawns, noodles, salad ingredients, and coriander leaves. Mix well. Add the dressing and toss until the salad is evenly coated.

Serve in bowls, garnished with extra peanuts and coriander.

More like this

Chorizo Beer Mussels

Chorizo Beer Mussels

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

1 chorizo, diced
1 onion, diced
2 garlic cloves
1 chilli, diced
1 tsp smoked paprika
1 bottle of beer
1 kg mussels
2 tbs butter
½ bunch parsley
1 lemon
Coles sea salt
Extra virgin olive oil
Grilled sourdough.

Method

In a large saucepan with a lid, fry off the chorizo until the oil cooks out. Add the onion, garlic, and chilli, and fry until fragrant and slightly softened.

Add the mussels to the saucepan and stir quickly, then pour in the beer. Place the lid on the pot and gently shake it to agitate the mussels and help them open.

Once the mussels have opened, remove them from the saucepan and place them into the serving dish.

Reduce the cooking liquid and stir in the butter to enrich the sauce. Remove from heat, then add the parsley and a squeeze of lemon juice.

Serve with the grilled bread and enjoy.

More like this

Tumeric & Dill Fish

Tumeric & Dill Fish

Recipe by Brent Draper

Serves: 2
Prep Time: 10 mins
Cook Time: 10 mins

Ingredients

2 fillets Coles Barramundi
1 tsp ground turmeric
1 knob ginger, grated
2 cloves garlic, grated
1 tbs good-quality fish sauce
¼ cup coconut milk
1 tsp white sugar
100 g vermicelli rice noodles
2 large red chillies
1 bunch coriander
1 bunch dill
2 spring onion stalks
¼ cup roasted peanuts
½ cup fried shallots
1 lime
Splash of vegetable oil

Method

In a bowl, mix the turmeric, ginger, garlic, sugar, and fish sauce, then add the barramundi and let it marinate.

Meanwhile, soak the noodles in boiling water for 10 minutes, then strain.

To make the herb salad, in a small bowl, mix the herbs, peanuts, fried shallots, spring onions, and lime juice. Set aside.

Heat a large frying pan over medium-high heat, add a splash of vegetable oil, and cook the barramundi for 3 minutes. Flip the fish, pour in the coconut milk, and cook for a further 3 minutes.

To serve, place the vermicelli noodles on a plate, add the fish on top, drizzle the coconut sauce over the fish, and finish with the herb salad. Garnish with extra crispy shallots and roasted peanuts.

More like this

BBQ Greens with Burnt Lemon Dressing

BBQ Greens with Burnt Lemon Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

150g green beans, tails trimmed
1 bunch baby broccoli
1 bunch asparagus, trimmed
1 bunch spring onions, cleaned and trimmed
2 tbs olive oil
Coles sea salt, to taste

Dressing
2 lemons, halved and grilled cut-side down until charred and juicy
¼ cup olive oil
1 tbs Dijon mustard
½ bunch chives, finely sliced
1 tsp freshly ground Coles black pepper

Garnish
2 tbs chopped smoked almonds
100g goat’s cheese, crumbled
½ bunch chives, cut into 1cm pieces

Method

Toss the green beans, baby broccoli, asparagus, and spring onions in olive oil and season with sea salt. Place them on a smoking hot BBQ or griddle and char, ensuring they remain crisp-tender and vibrant.

To prepare the dressing, whisk together the charred lemon juice, olive oil, Dijon mustard, chives, and black pepper in a bowl until combined.

Combine the grilled vegetables and dressing in a large bowl, tossing until evenly coated.

Transfer the dressed vegetables to a serving dish and garnish with smoked almonds, crumbled goat’s cheese, and chive pieces.

Serve immediately and enjoy this fresh and flavour-packed side dish!

More like this

Polenta Grits with Prawns

Polenta Grits with Prawns

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

2 cups chicken broth
1 cup Norco Full Cream Milk
½ teaspoon Coles sea salt
1 cup polenta
¾ cup shredded cheddar cheese
¼ cup grated parmesan cheese
½ teaspoon Tabasco hot sauce
¼ teaspoon cracked pepper
¼ cup Norco unsalted butter + 1 tablespoon for cooking
6 king prawns, peeled and deveined (tail on)
1 teaspoon Old Bay seasoning

Method

Bring the chicken broth, Norco full cream milk, salt, and 1⅓ cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in the polenta.
Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until thickened.

Meanwhile, heat a non-stick pan with 1 tablespoon of Norco unsalted butter. Cook the prawns until just done, about 3 minutes, then remove from heat and season with a little Old Bay seasoning. Set aside.

Once the polenta is thick, stir in the cheddar cheese, parmesan cheese, hot sauce, pepper, and the remaining ¼ cup of butter until melted and smooth.

Spoon the polenta into a serving bowl, top with the prawns, and sprinkle with a little extra Old Bay seasoning.

More like this

Calamari Fritti & Karkalla Chilli Tartar

Calamari Fritti & Karkalla Chilli Tartar

Recipe by Nornie Bero

Serves: 6
Prep Time: 30 mins
Cook Time: 10 mins

Ingredients

1.5kg whole squid
1½ cups flour
3 tbs semolina
2 tbs saltbush
2 tbs sea salt
1 tbs pepperberry
3 tbs oregano
1 tbs ground aniseed myrtle
Sunflower oil, for frying

Karkalla Chilli Tartar
250g mayonnaise
140g labneh
½ cup karkalla, diced
Juice of 1 lemon
2 garlic cloves, crushed
2 tbs capers, chopped
1 tbs Dijon mustard
Dash of olive oil

Chilli Sauce
3 tbs chilli flakes
¼ cup macadamia nuts, roughly chopped
1 tbs ginger powder
1 tbs garlic powder
2 litres sunflower oil

Method

Slice the squid down one side to open it. Use a butter knife to score the inside of the squid in a lattice pattern. This helps tenderise the squid and ensures the coating sticks well.

In a bowl, combine the flour, semolina, pepperberry, oregano, ground aniseed myrtle, saltbush, and sea salt. Mix thoroughly.

Coat all the squid pieces evenly with the flour mixture and let them sit for 5 minutes to absorb the seasoning. Shake off any excess flour before frying.

Heat the sunflower oil in a large pot to 180°C. Fry the squid in small batches to avoid overcrowding, cooking each batch for 40 to 50 seconds until golden and crisp. Remove the fried squid and place it on paper towels to drain any excess oil. Slice the fried squid into 3cm pieces for serving.

For the karkalla chilli tartar, mix the mayonnaise, labneh, diced karkalla, lemon juice, crushed garlic, capers, Dijon mustard, and a dash of olive oil in a bowl until well combined. Set aside.

To make the chilli sauce, place the chilli flakes, macadamia nuts, ginger powder, garlic powder, and sunflower oil in a small pot. Heat the mixture gently for 7 minutes, then set it aside to cool completely.

Just before serving, drizzle the cooled chilli sauce over the karkalla tartar.

Serve the crispy calamari on a platter alongside the karkalla chilli tartar and enjoy this fresh, flavourful dish perfect for any occasion.

More like this

Prawn Cocktail Cups

Prawn Cocktail Cups

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins

Ingredients

8-10 Coles cos lettuce
60ml Coles traditional mayonnaise
1 tsp Sriracha (or other hot sauce), plus more to taste
1 tsp finely chopped fresh chives
300g cooked and peeled prawns, chopped into 2cm pieces
½ small Lebanese cucumber, diced
1 tbsp fresh lemon juice
1 tsp grated lemon zest
Salt and freshly ground black pepper to taste

Method

In a medium bowl, whisk together the mayonnaise, Sriracha, and chives until well combined.

Add the chopped prawns, diced cucumber, lemon juice, and lemon zest. Gently stir to combine. Season with salt and pepper to taste.

Arrange the cos lettuce leaves on a serving platter or individual plates.

Scoop the prawn cocktail mixture evenly into the lettuce cups.

Garnish with additional Sriracha, chives, or lemon zest if desired.

Serve chilled or at room temperature.

More like this

Crispy Skin Salmon with Fish Sauce Caramel

Crispy Skin Salmon with Fish Sauce Caramel

Recipe by Diana Chan

Serves – 1
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

Huon Premium Tasmanian Salmon Steak Skin On
Extra virgin olive oil, for pan frying

Salad
Green beans, blanched and refreshed in cold water
Cucumbers, julienned
Mixed Asian herbs (coriander, mint, Thai basil)
Lime leaves
Shallots
Coles sea salt

Salad Dressing
Garlic
Lime juice
¼ cup fish sauce or oyster sauce
2 tbsp sugar

Fish Sauce Caramel
¼ cup fish sauce or oyster sauce
3 tbsp sugar

To serve
½ bunch mint
½ bunch coriander
1 head cos lettuce

Method

Drizzle extra virgin olive oil over the Huon Premium Tasmanian Salmon Steak and season with salt. Place the steak, skin side down, in a pan over medium-high heat. Press down on the fillet for about 30 seconds to ensure the skin crisps.

Meanwhile, prepare the dressing by combining lime juice, sugar, and fish sauce in a mixing bowl. Whisk until well blended, then add minced garlic and bird's eye chilli. Mix thoroughly and set aside.

For the salad, in a separate bowl, combine mixed Asian herbs, lime leaves, cucumber, and green beans. Add finely sliced shallots and chilli, then toss with the dressing until evenly coated.

Once the salmon is cooked and the skin is crisp, remove it from the pan and set it aside.

More like this

Lobster Cocktail Salad

Lobster Cocktail Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins

Ingredients

1 lobster, meat picked from shell and diced
1 pack baby lettuce leaves
2 Coles baby cos, shredded
1 avocado, diced
1 red onion
½ bunch dill, picked
½ bunch chives, cut into 1 cm pieces

Cocktail Dressing

1 cup mayo
½ cup ketchup
1 tsp hot sauce
1 orange, juice
2 tbs brandy

Method

In a bowl, mix together the cocktail dressing.

Scatter the lettuce leaves over a large sharing platter. Top with the avocado and pickled onion.

Dress the lobster in the cocktail sauce. Scatter over the salad and garnish with the herbs. Enjoy!

More like this

Fried Chicken Bao’s with Spiced envy Apple Sauce

Fried Chicken Bao’s with Spiced envy Apple Sauce

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

• 300g Chicken Thighs cut into strips

  1cup buttermilk

  1tsp smoked paprika

  1tsp cumin

  Dusting

  2 cups plain flour

  1tsp smoked paprika

  1tsp cumin powder

  1tsp onion powder

  1tsp garlic powder

  1tsp black pepper

  Apple Ketchup

  1 brown onion, diced

  2 garlic cloves, sliced

  2tbs apple cider vinegar

  1cup apple paste

  ¼ cup ketchup

  1tbs tabasco sauce

  Pinch of salt

  1 cucumber, shredded

  1 carrot, shredded

  ½ bunch coriander

Method

• In a bowl mix together the buttermilk, smoked paprika, cumin and a pinch of salt. Add in the chicken and marinate for 2 hours – overnight.

  In a saucepan fry the onion and garlic in olive oil until softened. Add in the vinegar and cook until it reduces to a syrup. Add in the apple paste, ketchup and tabasco, cook for 5 minutes on medium until the liquid thickens. Allow to cool.

  In a bowl mix the dust coating for the chicken together. Add in the chicken and press the flour to the chicken to coat. Leave the to sit for 10-15 mins so the dust gets sticky.

  Heat a saucepan of oil to 180deg c. Fry the chicken until golden and cooked through.

  In a steamer basket over a wok, steam the bao buns until light and fluffy.

  To assemble add the cucumber, carrot and coriander into the bao buns. Add the chicken and top with the apple ketchup.

More like this

Honey Fried Prawn Wontons

Honey Fried Prawn Wontons

Recipe by Courtney Roulston

Serves – 4
Prep Time – 5 minutes
Cooking Time – 20 minutes

Ingredients

• 2 packs Mr Chen's prawn and chive wontons (24)

  Oil for frying

  1 tbsp chives to garnish

  1 handful dried vermicelli noodles

  1 tsp white sesame seeds, toasted

  Honey Sauce

  1/3 cup honey

  1 tbsp glucose

  1 tbsp Mr Chen’s soy sauce

  2 tsp Chinese cooking wine

Method

• Place the sauce ingredients into a small pot over medium heat. Bring up to a simmer then turn down to low for 3-4 minutes, or until syrupy. Set aside and keep warm.

  Heat a cup of oil in a medium frying pan to 180 degrees Celsius. Carefully add the noodles and fry for 30 seconds, or until puffed and crisp. Drain and set aside.

  Fry the wontons in batches for 3-4 minutes or until crispy and golden. Drain on kitchen paper to soak up any excess oil. Toss the fried wontons in the warm honey sauce to coat.

  Place the fried noodles onto the base of a serving plate. Top with the honey prawn wontons and garnish with chives and sesame seeds before serving.

More like this

Spicy Grilled Squid Salad

Spicy Grilled Squid Salad

Recipe by TKTK

Ingredients

• 500gr cleaned squid.

  Squeaky Gate Extra Virgin Olive Oil

  1 pinch Coles Salt

  1 pinch Coles cracked black pepper.

  Juice of 3 lime

  2 Tbsp fish sauce

  1 Tbsp Coles sugar

  1 Tbsp sambal oelek chilli paste

  2 cups mint leaves

  2 cups coriander leaves

  1 small Lebanese cucumber, peeled, seeded, and cut into matchsticks

  1 cup cherry tomatoes chopped

  1⁄2 red onion, very thinly sliced

  1⁄4 cup Coles roasted peanuts

Method

• Preheat a grill.

  Toss the squid with the oil, and generously season with salt and lots of black pepper.

  When the grill is very hot, add the squid and grill for about 5 minutes, until lightly charred all over.

  Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend.

  Slice the grilled squid into 1 cm pieces

  In a salad bowl, toss the squid, herbs, cucumber, tomato, onion, and peanuts with the dressing.

  Spoon onto a large serving plate and enjoy.

More like this

Tomato and Chilli Prawns Stir-fry

Tomato and Chilli Prawns Stir-fry

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 8-10 mins

Ingredients

• 5 garlic cloves, diced

  2 red chillies

  2 green chillies

  4 spring onions, sliced

  1 tsp caster sugar

  2 tsp Coles soy sauce

  1 tablespoon black vinegar

  1 Punnet Coles Perino tomatoes, sliced

  ½ tsp Coles white pepper

  16 Large king prawns, tail-on, with the shell piece left on

  Squeaky Gate extra virgin olive oil

Method

• In a wok over high heat, fry the diced garlic, chillies, and spring onions until slightly golden and very aromatic.

  Add the prawns to the wok and stir them through the garlic and chilli. Add the soy sauce, black vinegar, and sugar. Toss the prawns to coat them in the sauce.

  Add the sliced tomatoes to the wok and stir them through. Finish the stir-fry with spring onions and sliced chillies.

  Serve the Tomato and Chilli Prawns Stir-fry straight away.

More like this

Vietnamese Prawn Fritters

Vietnamese Prawn Fritters

Recipe by Courtney Roulston

Serves – 4
Prep Time – 15 mins
Cooking Time – 15 mins

Ingredients

• 500 g Coles Australian raw black tiger prawns

  ¼ bunch coriander, stems & leaves separated

  2 green spring onions, finely sliced

  ½ tsp ground turmeric

  Sea salt

  1 free-range egg, beaten

  180 ml coconut milk (from a can)

  ¼ cup cornflour

  ¾ cup self raising flour

  Iceberg lettuce leaves to serve

  Squeaky Gate extra virgin olive oil for frying

  Dipping sauce (Nuoc Cham)

  1 clove garlic, finely minced

  1 long red chili, finely chopped

  3 tbsp fish sauce

  2 tbsp white vinegar

  2 tbsp caster sugar

  1 tbsp lime juice, plus extra wedges to serve

Method

• Peel the prawns and remove the intestinal tract. Roughly chop the prawn meat into 2 or 3 pieces and place it into a large mixing bowl. Finely chop the coriander stems and add them to the prawns along with the spring onions, turmeric, pinch of salt, egg, coconut milk, cornflour, and self raising flour. Stir well so everything is evenly mixed, and you have a thick batter.

  Mix all of the dipping sauce ingredients in a bowl and set it aside.

  Heat 1cm of oil in a frying pan over medium heat. Place tablespoon-sized amounts of the prawn batter into the oil and fry them in batches for 3-4 minutes, or until the fritters are golden and puffed, and the prawns are cooked through. Place the fritters onto paper towel to drain and season them with sea salt while they are hot.

  Place the fritters onto a large serving platter with the dipping sauce, lettuce leaves, coriander tops, and extra lime wedges. Serve warm.

More like this

Crispy Potato Scallops with Smoked Oyster Tartare

Crispy Potato Scallops with Smoked Oyster Tartare

Recipe by Courtney Roulston

Dietaries – Meat free
Serves – 4
Prep Time – 10 mins
Cooking Time – 25 mins, plus cooling time

Ingredients

• 3 large potatoes (Red royal, Desiree, or Carisma)

  ½ cup white vinegar

  1 cup Coles self raising flour for dusting

  Sea salt

  Black pepper

  Squeaky Gate extra virgin olive oil

  Batter

  1 cup Coles self raising flour

  1/3 cup cornflour

  1 ¾ cups cold soda water

  Tartare

  2/3 cup Coles whole egg mayonnaise

  1 tin smoked oysters, drained, chopped

  Zest and juice of ½ lemon

  1 tbs cornichons, chopped

  2 tsp baby capers, chopped

  1 tbs dill, chopped

  1 tsp Coles Dijon mustard

Method

• Slice the potatoes into 1cm thick rounds then boil in salted water with half of the vinegar for 4-5 minutes. Drain and set aside to cool and dry completely.

  In a large mixing bowl, combine the flour, cornflour, salt, remaining vinegar, then whisk in the soda water until you have a smooth batter.

  Combine all the tartare ingredients in a mixing bowl and season with salt and pepper. Set aside.

  Heat a couple of cups of oil in a heavy-based pot to 180 degrees Celsius. Dust the potatoes in flour then dip them into the batter. Carefully lower the potatoes into the oil and fry for 5 minutes, or until golden and crispy. Drain on kitchen paper and season with sea salt. Arrange them onto a serving platter with the tartare sauce and extra lemon wedges.

More like this

Olive Oil & Fresh Lemon Tiger Prawns

Olive Oil & Fresh Lemon Tiger Prawns

Recipe by Louis Tikaram

Ingredients

• 1kg whole tiger prawns

  1/4 cup Squeaky Gate olive oil

  Juice of 2 lemons

  1 cup cherry tomatoes, quartered

  1 tsp salt

  1 pinch cracked pepper

  2 pinches finely chopped parsley

Method

• Bring a large pot of salted water to a boil.

  Add the tiger prawns to the boiling water and cook for approximately 1 to 2 minutes until the prawns are just cooked. Be careful not to overcook them.

  Drain the prawns and let them cool. Peel the prawns if they haven't been peeled beforehand.

  In a large mixing bowl, combine the lemon juice, olive oil, cherry tomatoes, salt, pepper, and parsley. Mix well.

  Add the cooked and peeled prawns to the bowl and toss them in the lemon and olive oil mixture until they are coated.

More like this

Smitten Apple and Green Papaya Salad

Smitten Apple and Green Papaya Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 0 minutes

Ingredients

• 2 garlic cloves

  2 tbs dried shrimp

  1tbs brown sugar

  1 lime, juice

  2tbs fish sauce

  3 birdseye chillies

  Salad

  1 green papaya, shredded

  2 Smitten apples, shredded

  1 garlic clove

  1 punnet cherry tomatoes

  1 bunch snake beans

  ½ bunch thai basil

  2tbs chopped peanuts

Method

• In a mortar and pestle pound the garlic into a paste, add in the chillies and pound roughly. Add the sugar, lime juice and fish sauce, mix into the other ingredients to make a dressing.

  On a bowl combine the salad ingredients, mix together then top with the dressing. Mix until combined.

  Serve the salad topped with extra peanuts.

More like this

Indian Style Fish Fry with Mango Chutney

Indian Style Fish Fry with Mango Chutney

Recipe by Louis Tikaram

Ingredients

• 2 x 250g Barramundi fillets

  2 tbsp Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tbsp salt

  2 tbsp Patak’s Madras paste

  1 ½ tbsp rice flour

  1 ½ tbsp chickpea flour

  1 cup canola oil, for frying

  1 lime, cut into wedges

  Garnish

  Patak’s Mango chutney

Method

• In a bowl, mix together the olive oil, lemon juice, salt, and Patak’s Madras paste. Coat the Barramundi fillets with the mixture and marinate for 15 minutes.

  In a separate bowl, combine the rice flour and chickpea flour. Coat the marinated fish fillets with the flour mixture, shaking off any excess.

  Heat the canola oil in a frying pan over medium heat. Fry the fish fillets until they are golden brown and crispy, about 3-4 minutes per side. Remove the fish from the pan and drain on paper towels to remove any excess oil.

  Serve the Indian-style fish fry with lime wedges and garnish with Patak’s Mango chutney.

More like this